Peanut Butter Balls

1c. oat flour
1 c. powdered milk
2/3 c. peanut butter
2/3 c. honey
2/3 c. raisins (opt)

Mix and form balls. Makes 2 dozen

Chocolate-Peanut Butter Milk Shake or Ice Cream

BANANA PEANUT BUTTER MILKSHAKE

Ingredients:

1 Serving                               3 Servings

⅔-1  c. milk                2-3 c. milk

1 frozen banana                 3 frozen bananas

2.5 T. peanut butter                ½ c. peanut butter

1 c. ice (8 cubes)                    3 c. ice (24 cubes)   

1 t. sugar (2t if using cocoa)     1 T. sugar  (2T if using cocoa)

½ t. Cocoa (optional)     ½ T. cocoa (optional)

¼t. vanilla   ¾ t. vanilla

DIRECTIONS:

1. Pulse and blend all ingredients until smooth.

(Serves 8 full sevings of protein, 16 half servings)

CHOCOLATE ICE CREAM: (a delicious, thicker variation!)
1 c. skim milk
1/2 c. powdered milk
1 1/2 T. cocoa powder
1/4 c. sugar
1/8 t. salt
1/2 c. peanut butter
4 c. ice, divided

DIRECTIONS:
1. Blend all ingredients except ice
2. Add 2 c. of ice and blend.
3. Add 2 more cups of ice and blend.
(Serves 8 full servings of protein, 16 half servings)

No Bake Cookies

Peanut Butter Version:

Ingredients:
2 T. butter
3/4 c. sugar

6 T. cocoa

3/4 c. milk
3/4 c. peanut butter 

1 t. vanilla

3 c. quick oats

Directions:

1. Boil butter, sugar, cocoa, and milk for 1 min on medium heat.

2. Take off heat and stir in remaining ingredients

3. Form 24 balls & cool on cookie sheet in fridge for a couple hours

Mashed Potatoes & HPC

Mashed Potato INGREDIENTS

Serves 8:                   Serves 12:
8 c. potatoes             12 cups diced potatoes (5 lbs)

1 1/2 T. canola oil     2 T. canola oil

1/3 c. skim  milk        1/2 c. skim milk

1/3 t. onion powder     1/2 t. onion powder
1/6 t. pepper                1/4 t. pepper
1/2 t. chicken boullion    3/4 t. chicken boullion

Potato Directions:

1. Wash, Chop, and Boil potatoes in a pot of water until soft (15 min)

(Or wash, fork, and cook in microwave for 10 min)

2. Drain water 

3. Place all ingredients in a large bowl and beat until well mixed.

4. Serve as a side to fish sticks, along with carrots and green beans

 or on top of ground turkey (shepherd’s pie) or hot dogs (HPC)
*Another favorite combo: ½ c. water + ¼ c. sour cream + ¼ c. milk

HPC (Hotdog Potato Cheese Casserole)
This is my kids all time favorite dinner.
We use left over mashed potatoes to make it quick.
(Serves 8-12)
Ingredients:
Serves 8:                       Serves 12:
8 turkey hot dogs          12 turkey hot dogs
Mashed Potatoes
2 c. shredded cheese      3 c. shredded cheese

Directions:
1. Slice hot dogs in half in both directions.
2. Place in the bottom of a 9x13 casserole pan
(use an extra large pan or 1 1/2 pans if serving 12)
3. Put in oven while oven preheats to 350* (10 min)
4. Prepare mashed potatoes (or reheat left-overs) and place on top of hot dogs
5. Top with cheese and return to the oven for 10 more minutes to melt cheese

Taco Salad or Spaghetti Squash Casserole

Serves 8

SALAD  INGREDIENTS:

1 Head Romain, chopped (8 cups) OR 1 Spagetti Squash OR 6c. diced PUMPKIN

2 c. cooked lentils, black beans, or chicken
1 1/2 c. chicken (1 large breast) or turkey burger (3/4 lb)

2 T. taco seasoning + 1/2 t. salt
(or 2 t. chili powder + 2 t. cumin + 1 t. garlic salt)

1 can olives (chopped)- optional

1 can of corn (drained)

1 1/2 c. Crushed Tortilla Chips or Rice (Cooked & Salted)

2 c. Mozzarella Cheese

DRESSING= 2 c. SALSA:

2 c. tomatoes, diced

½ c. green pepper + ¼ t. dried red pepper (or 1 can green chilis)

¼ c. onion

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove garlic)

DIRECTIONS:

1. Boil 2/3 c. lentils in 1 1/3c. water  for 20 min

2. Fry chicken or turkey burger in oil and seasonings in a large saucepan.
3. Combine the beans and meat.

4. For Romain Salad:
    Chop Romain
    Toss with meat/beans, corn, crushed chips, salsa, and cheese
5.  For Spagetti Squash Casserole:
    Cut spaghetti squash and scoop out the seeds.

    Microwave for 10 minutes, then scrape out the insides (or used 6 c. baked+diced pumpkin)
    Stir in with the meat.

    Stir in corn and salsa

    Top with cheese and put on lid to melt

    Serve with chips on the side for dipping

Cabbage Chicken Salad

SALAD INGREDIENTS:

12 c. shredded cabbage or coleslaw

1 1/2 c. chicken, cooked & shredded (1 can)

2 green onions (1/4 c.)

¼ c. slivered almonds

2 T. sunflower seeds

1 pkg. ramen noodles (chicken flavor)

DRESSING INGREDIENTS:

¼ c. olive oil

2T. apple cider vinegar

¼ c. honey

1T. soy sauce

1 ramen packet (chicken flavor)

DIRECTIONS:

1. Shred Cabbage (Coleslaw) & place in a large bowl.

2. Cook and cut chicken into small pieces.

3. Chop 2 green onions into small pieces.

(or chop a ¼ c. of a white onion into very small pieces)

4. Break the uncooked ramen noodles into small pieces.

5. Toss all salad ingredients with tongs until well mixed.

6. Whisk the dressing ingredients in a small bowl & stir into salad.
* Can serve with a side dish of rice. (1 c. cooked in 3 c. water + 1/2 t. salt)

Crockpot Vanilla Yogurt

4 Quarts of Yogurt

Ingredients:

1 gallon skim milk
½ c. plain yogurt

Directions:
1. Heat up 1 gallon of milk to 180*
(Large pot on the stove on medium heat, stirring constantly or crockpot on high for 2 hours)
2. Take pot off heat (and take lid off) and cool down to 110*
(you can put in a sink of cold water to speed up the cool down)
3. Whisk in 1/2 c. plain yogurt
*or 2T. per quart jar- whisked in a bowl individually to ensure even distribution
(I often freeze plain yogurt in ice cube trays- each cube is 2T)
4. Sterilize quart jars & lids with hot water.
5. Pour milk/yogurt mixture into clean quart jars and screw lids on tight.
6. Place in a cooler with 110* water for 8 hours, or until thickened. (too long will be sour)
7. Refrigerate for 8 hours before serving.
8. To make vanilla yogurt, add 2-4T. sugar and 1/2 t. vanilla to each jar right before serving.